Asiago

Centuries ago when this cheese was first produced, it was made from sheep milk by shepherds of the Asiago plateau, situated Northwest of Venice, beneath the Dolomite Mountains. Due to higher milk yields, sheep herds gave way to cows, and hence, Asiago became a cow’s milk cheese. 

Light beige in colour and peppered with small holes, this cheese has a delicately sweet, slightly fragrant flavour and a texture that is springy, supple and creamy.

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